Restaurant Manager

We are currently seeking a Restaurant Manager who will dedicate themselves to exceptional hospitality as a member of our leadership team. This is a once-in-a-career opportunity to partner with us as we open Chef Massimo Bottura's first restaurant in Miami Our leadership operates from a position of support which creates one of the best work environments; people first. We pride ourselves in our progressive work enviroment in which we offer competitive pay and benefits such as paid time off, maternity leave, parental leave, monthly bonuses, employee assistance program, tuition reimbursement, paid holidays, and much more

Chef Massimo Bottura is an Italian restaurateur and the chef patron of Osteria Francescana, a three-Michelin-star restaurant based in Modena, Italy and ranked No.1 on The World's 50 Best Restaurants list twice and currently part of the Best of the Best list.

POSITION SUMMARY: The Restaurant Manager helps the General Manager to ensure that day to day business operations run smoothly with a goal of controlling costs and providing a high-quality experience to guests. This role will support the General Manager in strategizing, policies, procedures, guests, staff, and in attaining budgeted goals and sales growth. The Restaurant Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. They will provide support and commitment to the Restaurant in regard to strategy, policies, procedures, guests, staff, and purveyors in attaining budgeted goals and sales growth. The Restaurant Manager will assist in the training of staff members.

PRIMARY JOB DUTIES:

• Satisfactory knowledge of all functions and duties of restaurant employees and related departments as necessary
• Supervise daily shift operations, open and close restaurant shifts and ensures completion of assigned shift checklist and other duties
• Ensures compliance and understanding of all restaurant policies, standards and procedures
• Meet and greet guests and set an exemplary example of guest service
• Assist team members on the floor with guests during meal periods and high demand times Program daily menu specials and changes in the point of sale system
• Propose and assist with developing promotions and new initiatives, not limited to beverage, marketing, food, sales incentives, cultural activities, etc.
• Complete knowledge of all food and beverage items, there ingredients and allergies Follow restaurant reports not limited to beverage, food, marketing, sales, personnel, etc.
• Assist in the selection, hiring, managing, retaining, and training staff (in conjunction with HR)
• Assist in the control of all elements that determine profit and loss
• Oversee and delegate appropriately the work and workload of subordinates
• Assist in the maintenance of all records of payroll and attendance
• Assist in controlling major direct and indirect operating expenses and purchases
• Follow margins, budget, and manage the business against projections
• Ensure staff and management understand local, state and Federal laws Monitors alcohol beverage service and food handler in compliance with local laws
• Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking
• Maintain a weekly training calendar Assist with the handling and service of all bookings of restaurant parties, events, catering, functions, off-site events, etc.
• Assist and follow through for all guest conflicts and resolutions
• Conduct pre-meal briefings (line-ups) to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes
• Operate all department equipment as necessary and reports malfunctions and remedy malfunctions maintenance department
• Assist in purchasing appropriate supplies and manage inventories according to budget
• Supervise all staffing levels to ensure that guest service, operational needs and financial objectives are met
• Ensure employees follow daily and weekly cleaning schedules and keep their work areas sanitary
• Ensure all employees have proper supplies, equipment and uniforms
• Train employees in safety procedures and supervise their ability to execute departmental emergency procedures
• Assist in facilitating training programs and sales foci
• Suggest, brainstorm and aid in the creation or implement of new sales initiatives
• Host food and beverage tastings and sales tips
• Participate as needed in the investigation of employees and guest accidents
• Understand and comply with loss prevention policies and procedures
• Communicate performance expectations in accordance with job descriptions for each position and monitor progress
• Conduct the employee performance appraisal process, giving feedback, constructive criticism, and define paths to meet expectations
• Coach, counsel, and discipline employees in an effective growth inspiring manner with regards to expected performance
• Handle and resolve employee questions and concerns while creating a welcoming open-door culture
• Participate in department meetings and continually communicates a clear and consistent message regarding the company goals to produce desired results
• Attend weekly on-site manager meeting during appropriate times, and discuss restaurant operations, review historical data and forecast
• Record meeting minutes on Monday.com with appropriate tags, deadlines, etc.
• Follow up with meeting minutes
• Monitor actual and projected sales and operations on a daily basis
• Review meal period cover ratios and average check to ensure revenue goals are met or exceeded.
• Identify and address opportunities as needed
• Effectively schedule for business demands by tracking employee time and attendance.
• Manage payroll administration
• Maintain operations by preparing policies and standard operating procedures; implement production, productivity, quality, and patron-service standards; determine and implement system improvements and controls
• Accomplish company goals by taking ownership of all responsibilities while exploring opportunities to add value
• Adhere to policies of human resources with regards to new staff acquisitions, not limited to recruiting, training, scheduling, retaining, and disciplining staff
• Create and maintain a work culture in line with company values and expectations; people first
• Promote culture within management team to drive and maintain the company’s people first values
• Foster a climate of cooperation and respect between coworkers
• Constantly increase knowledge of food, beverages, and other products and services of all staff
• Perform any other duties as assigned by the company in order to operate the business most efficiently

ADMINSTRATIVE DUTIES:

• Manage and handle cash accurately.
• Assist in developing reports as instructed.
• Effective communication not limited to daily log notes composition, emails, verbal and written forms, etc.
• Assist in mapping of inventory management through specified software.
• Control and maintain food and beverage cost as per company COGS goals
• In-depth knowledge of useful computer programs (MS Office, Monday.com, Restaurant365, and other management software, payroll software, POS)
• Back up anecdotal feedback with data driven analytics
• Present new ideas and suggestions using analyzed historical data
• Ensure company documents and sensitive information is confidential and secure
• Ensure all paperwork is accurately submitted Attend required meetings
• Active response and oversight of company’s emails and all communications
• Maintain a Food Manager and Alcohol Certification

MINIMUM REQUIREMENTS:

• Bachelor’s Degree preferred
• Minimum two years of Food and Beverage experience, preferably in hotels or restaurants
• Exceptional guest service skills Bilingual preferred.
• English fluency required
• Understanding of Food & Beverage, Restaurant, Bar/Lounge department procedures
• Knowledge of basic sanitation requirements and food handling safety standards
• Effective decision, communication, and problem-solving skills
• Great communication and leadership skills
• Must be able to work without close supervision
• Ability to delegate responsibilities and monitoring progress
• Competency of useful computer programs (MS Office, restaurant management software, payroll software, POS)
• Flexible and long hours required; required to work varying schedules to reflect the business needs of the restaurant.
• Availability to work holidays, nights, and weekends
• Travel to other locations required based on business demands.